almost there...

I have not been posting to this blog as much recently, but that is about to change. Only one week until our CSA pickup starts again! I have been in my normal early spring cooking funk and basically just want to eat salads ... but each spring when our CSA starts and something new appears in our box week after week I feel rejuvinated. I love the challenge of planning our meals based on what is fresh in our garden or in our box each week. Almost there!

creamy ginger carrot soup.

I'm slow on this blog for the past few weeks. We have been working hard in the garden - and are *not quite* to CSA season yet, so I haven't felt as motivated in the kitchen. When I'm like this, I tend to make soup, stir fry, quiche and things that I can eat for more than one meal, and that I can do easily. This week, I had a taste for some carrots, so made a big pot of creamy ginger carrot soup. While I love the sweetness of carrots, I tend to like more savory soups, so have been tweaking recipes to get a more intense flavor. This pot turned out great.

creamy ginger carrot soup

ingredients::
-about 8-9 large carrots, sliced into 3/4" chunks
-1 onion, diced
-3 cloves garlic, minced
-large knob of fresh ginger, grated (3-4")
-2 cups veggie broth
-1 3/4 cups miso liquid (1 Tbsp miso paste mixed with the HOT water)
-1 tsp yellow curry powder
-1 can organic coconut milk
-1 Tbsp coconut oil
-1 tsp sesame oil
-1 1/2 tsp sea salt
-1 cup fresh milk

In a big pot on the stove (med high) melt coconut oil and sesame oil, and add onions, garlic and ginger. Let cook until onions start to get soft. Add the carrots and cook for 5 minutes or so, stirring constantly. Add the liquids & spices, stir. Turn to simmer, and let cook for 30-45 minutes. Turn off heat, add the cold milk, and then cream with an immersion blender until no more chunks. Salt & pepper to your taste.

peanut butter cookies.

The boys have been asking to bake cookies lately. We cook every day, but cookies are infrequent. SO, today, by popular request, we baked cookies. Peanut Butter Cookies. Goooood.

ingredients::
1 c. unsalted butter, room temp
1 c. creamy organic UN-sweetened peanut butter (or a raw nut butter like almond...)
1 c. brown sugar
1 c. sugar (I used raw sugar)
2 eggs
2 1/2 c all purpose flour (I used whole wheat pastry)
1/2 tsp finely ground sea salt
1 1/2 tsp baking soda
1 tsp baking powder




directions::
Cream together the butter, peanut butter and sugars. Then beat in the eggs.

In a separate bowl, sift together the flour, baking soda, salt and baking powder. Stir that into the batter. Mix well and then refrigerate for an hour or so.

Roll into 1-inch balls and place on a baking sheet. Flatten each ball with a fork - classic peanut butter cookie pattern. Add carob or organic chocolate chips on top before baking if you like that extra something...

Bake at 375ºF for about 10-11 minutes or so. Cool on a rack.

oatmeal wheat bread.

We usually bake a loaf of bread once a week or so. When we have time, we do the longer proofing sourdough or 24-hour type of bread. When we are busy, we rely on our bread machine. The boys love to help with bread - they measure, pour, scoop and peek as often as possible during the rising stages.

This recipe is a bread machine recipe that we made this week. It is a slightly nutty tasting sweet loaf, which is good as both a breakfast and a lunch bread. The boys love it toasted with fresh butter and honey, or at lunch as a panini with peanut butter and honey. My husband likes it toasted with nutella!

ingredients::
1 1/4 c room temp milk (you can also use water)
2 Tbsp butter, room temp
2 Tbsp honey (or agave)
1 tsp ground sea salt
3 cups of flour (I use whole wheat)
1/2 c rolled oats
1 Tbsp brown sugar
1 Tbsp ground flax
1 1/2 tsp cinnamon
1 Tbsp vital wheat gluten (you don't need this if you use white bread flour...only with whole wheat)
2 1/4 tsp active dry yeast

directions::
Add the ingredients to your bread machine in the order it recommends. Since I use whole wheat flour, I use the whole wheat setting, of course. It makes a 1 1/2 lb loaf. I like the medium crust setting.

hemp milk cappuccino.

I love espresso with fresh milk, but hemp milk is super tasty - and it has so many good things in it...omega-3's, omega 6's, magnesium, potassium, ascorbic acid, beta-carotene, calcium, fiber, protein, iron, phosphorous, riboflavin, niacin, thiamin, all of the essential amino acids (and more!)...so some days I have this with my espresso - yum!

go organic for earth day.

"In celebration of Earth Day, more than 3,500 grocery stores in 35 states and 20 organic manufacturers are coming together for Go Organic! for Earth Day, a national campaign to increase consumer awareness of the benefits of organic food and agriculture."

Go Organic! for Earth Day has special events, promotions and coupon books which are available at the participating retailers throughout the whole month. Visit the website to find a participating store near you - www.OrganicEarthDay.org.

orange pound cake.

Sunday is one of our baking days - usually bread and sometimes something sweet. Today I baked an orange pound cake - it is a great not-too-sweet cake, stores well, and the flavor actually gets better over the few days it takes the family to finish it.

orange pound cake

ingredients::
2 cups sifted pastry flour (I used whole wheat pastry flour)
1 tsp baking powder
1/2 tsp finely ground sea salt
1 c granulated sugar (I used turbinado)
1 Tbsp grated orange zest
2 sticks (1/2 pound) unsalted butter, softened
4 large eggs - room temperature
2 tsp fresh orange juice
1/2 tsp pure vanilla extract

optional: I like to sprinkle a few tablespoons of organic coconut flakes over the top before baking...tastes good with the orange, and makes the top nice and crunchy.

prep::
Preheat oven to 325°F with rack in the middle. Butter an 8.5- by 4.5 - inch loaf pan.

Sift together the dry - flour, baking powder, and salt.

Mix together sugar and orange zest with an electric mixer at low speed until zest is totally mixed into the sugar (smells wonderful). Add butter and beat at high speed until it pale and fluffy - 3-4 minutes or so.

Add the eggs 1 at a time at medium speed, scraping down the sides of the bowl as needed, then add the juice and vanilla. At a low speed mix in the flour mixture until just incorporated.

Pour batter into the loaf pan and spread evenly (tap out air bubbles if needed). Sprinkle the coconut on top.

Bake until golden and a wooden pick inserted in center comes out clean - about 1 hour - 1 hour 15 minutes.

Cool in the pan on a rack for about 30 minutes, then run a knife around edge of pan and pop out the pound cake and then let it cool completely on a rack.

You can serve as is, or add more sweetness as desired. Dust confectioner's sugar on the top, or make an orange glaze by mixing confectioner's sugar and orange juice. We like it as is - just right!


ingredient tip::
When using the rind or zest in a recipe, it is especially important to use organic fruit!